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Thanksgiving Dessert

What are your favorite Thanksgiving desserts? I'm baking a pecan pie, but if my niece comes, I have to make something else, too, because she's allergic to nuts. I can't decide what else I want to make, but it needs to be kid-friendly.

I'm making pumpkin and cherry pies along with a gingerbread pumpkin trifle this year.

In the past, I made a cranberry swirl cheesecake that I really liked. Pumpkin cheesecake is great, too!

I love cherry pie, but most of the kids wouldn't eat it last year. Can I have the recipe for the trifle? My kids love these pumpkin cheesecake tarts I make, but I'll probably make them for Thanksgiving Saturday.

I'm making pumpkin and cherry pies along with a gingerbread pumpkin trifle this year.

In the past, I made a cranberry swirl cheesecake that I really liked. Pumpkin cheesecake is great, too!

I love cherry pie, but most of the kids wouldn't eat it last year. Can I have the recipe for the trifle? My kids love these pumpkin cheesecake tarts I make, but I'll probably make them for Thanksgiving Saturday.

I'm making pumpkin and cherry pies along with a gingerbread pumpkin trifle this year.

In the past, I made a cranberry swirl cheesecake that I really liked. Pumpkin cheesecake is great, too!

I love cherry pie, but most of the kids wouldn't eat it last year. Can I have the recipe for the trifle? My kids love these pumpkin cheesecake tarts I make, but I'll probably make them for Thanksgiving Saturday.

Shaped like a caramel apple, this fun dessert is sure to inspire oohing and ahhing at any fall gathering. Cake3 1/3 cups all-purpose flour2 teaspoons cinnamon1 teaspoon ground cloves½ teaspoon allspice2 teaspoons baking soda1 teaspoon salt2 eggs1 ½ cups brown sugar2 cups unsweetened applesauce1 cup vegetable oil2 teaspoons vanilla extract Topping:60 caramel candies2 Tablespoons water¾ cup walnuts, toasted and finely choppedWaxed paper1 large craft stickHeat the oven to 350 degrees. Grease and flour two 1 ½ quart oven-safe bowls. (I used Pyrex) Combine the first 6 ingredients in a large mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once they have cooled, turn over the cakes and use a long knife to even their flat tops. To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30-45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately. Serves 8. Notes: I usually go by the doctor's office and ask for a tongue depressor to use as the stick-size-wise it looks better, but I didn't think of that in time, so I used 2 craft sticks. Make sure your caramel isn't too hot and runny when you put it on the cake or it will run all the way down to the plate, Try a spoonful first before doing the whole thing. It should just ooze down real slow. I didn't have 2 pyrex bowls exactly the same size and shape, so I used half the batter to bake one layer, put the remainder in the refrigerator, then when the first was baked and removed from the bowl, I baked the second.

Shaped like a caramel apple, this fun dessert is sure to inspire oohing and ahhing at any fall gathering. Cake3 1/3 cups all-purpose flour2 teaspoons cinnamon1 teaspoon ground cloves½ teaspoon allspice2 teaspoons baking soda1 teaspoon salt2 eggs1 ½ cups brown sugar2 cups unsweetened applesauce1 cup vegetable oil2 teaspoons vanilla extract Topping:60 caramel candies2 Tablespoons water¾ cup walnuts, toasted and finely choppedWaxed paper1 large craft stickHeat the oven to 350 degrees. Grease and flour two 1 ½ quart oven-safe bowls. (I used Pyrex) Combine the first 6 ingredients in a large mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once they have cooled, turn over the cakes and use a long knife to even their flat tops. To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30-45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately. Serves 8. Notes: I usually go by the doctor's office and ask for a tongue depressor to use as the stick-size-wise it looks better, but I didn't think of that in time, so I used 2 craft sticks. Make sure your caramel isn't too hot and runny when you put it on the cake or it will run all the way down to the plate, Try a spoonful first before doing the whole thing. It should just ooze down real slow. I didn't have 2 pyrex bowls exactly the same size and shape, so I used half the batter to bake one layer, put the remainder in the refrigerator, then when the first was baked and removed from the bowl, I baked the second.

Cute! I might try that, but use mini-chocolate chips instead of the nuts.

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